Salmon, Fennel and Orange Salad. #notquitenigella

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A delicious healthy and totally easy salad , perfect for summer !
Adulterated from Not quite Nigella. She says ‘In this salad, the fennel is sliced super thinly and dressed with an easy orange, olive oil ginger and garlic dressing. On top of this ; your favourite raw or cured fish and then pomegranates. It couldn’t be simpler but yet it can be put together in less than 15 minutes.”

You need for 2 or more as part of a lunch spread:

100g raw salmon or smoked (sashimi tuna works perfectly in this too)
1 small fennel bulb, trimmed
1/2 cup orange juice
1/4 cup extra virgin olive oil
1/2 garlic clove, finely grated
1 teaspoon freshly grated ginger
Salt to taste
1/4 teaspoon black pepper
1/4 cup pomegranate arils
2 tablespoons finely sliced red onion
Micro herbs to garnish

  • Cut out the heart of the fennel and then finely slice the fennel bulb using setting 1 on a mandolin.
  • You want it sliced very thinly.
  • In a bowl mix the juice, oil, garlic, ginger, salt and black pepper.
  • Pour over the fennel and toss.
  • Drain the dressing and place on a serving plate.
  • Slice salmon into smaller pieces and arrange on top of the fennel.
  • Sprinkle pomegranate and red onion on top and then the micro herbs.
  • Lovely !
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